These sweet and savory tarts are delicious served as an afternoon treat or with a meal of protein and healthy fats. Our Peach D-BHB powder gives these tarts their sweet flavor.
Prep Time: 1 hour
Cooking Time: 20-25 minutes
1 cup fine almond flour
8 tablespoons unsalted butter
1 teaspoon xanthan gum
⅛ teaspoon fine sea salt
3 tablespoons ice-cold water
1 large egg (to use as an egg-wash, not to add to the dough)
6 tablespoons unsalted butter, melted
1 packet of Real Ketones Caffeinated Peach D-BHB powder
4 ounces of brie cheese, cut in small pieces
Fresh thyme sprigs
Prepare the crust:
Unwrap the butter and place in the freezer on a plate for at least 30 minutes so that it becomes very cold.
Remove from the freezer and slice in cubes.
Add the almond flour, xanthan gum and sea salt to the bowl of a food processor. Pulse until mixed well, then add the cubes of frozen butter and pulse until it is well-combined and a dough starts to form.
Add ice-water, one tablespoon at a time, until the dough has finished forming. It will be slightly sticky, but firm enough to handle.
Form into a bowl and place it in a bowl in the fridge until ready to roll out and use.
When ready to roll out, place it between two sheets of parchment paper and roll out flat, so that it is ¼” thick. Place it on a baking tray and keep it in the fridge until you are ready to use it as your tart base.
Prepare the tart filling:
Mix the melted butter and Real Ketones Caffeinated Peach D-BHB powder until well combined. It will be thick. Set aside.
Prepare your Peach & Brie Tarts:
Remove the pastry dough from the fridge and create 8 circles about 4” in diameter.
Brush each pastry with a thin layer of egg wash.
Scoop large spoonfuls of the butter and Peach D-BHB powder onto each piece of dough. Spread it around the circle so that it covers most of the dough, but not its edges (simiar to adding sauce to a pizza crust).
Arrange brie slices in the centers of each piece of dough.
Place on a baking tray lined with parchment paper and bake in the oven until golden in color, about 12-15 minutes, keeping an eye on them so that they do not burn.
Remove from the oven and let cook for a few minutes before garnishing with fresh thyme.
Serve between 8, storing any leftovers in an airtight glass container in the fridge for up to 3 days.
Net Carbs: 2